White Puddings for Breakfast
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 105. The excerpt below is the record exactly as published.
WHITE PUDDINGS FOR BREAKFAST f I TAKE some well-cleaned pigs’ skins, as for sausage making, and fill them with the following mixture :■ — One teacupful of chopped suet, not too finely chopped, one teacupful of medium Scotch oatmeal, a little finely chopped parsley, and one onion which has been chopped small and simmered in a little butter long enough to remove its rawness. Season well with black pepper and a little salt
Cook this with the app: pantry check, scaling, and the assistant.